1½ cups cherry or grape tomatoes, roughly chopped 5 tablespoons lime juice, divided, plus lime wedges, to serve Kosher salt 2 scallions, cut into 1-inch lengths 1 Anaheim chili, stemmed, seeded, cut into rough 1-inch pieces 1 habanero chili, stemmed and seeded 2 tablespoons white vinegar 1½ cups lightly packed fresh cilantro, divided 1 ripe avocado, halved, pitted, peeled and chopped Four 6-ounce center-cut salmon fillets (each 1 to 1¼ inches thick), patted dry 1 tablespoon grapeseed or other neutral oil 2 tablespoons salted butter In a medium bowl, toss the tomatoes with 1 tablespoon of the lime juice and a pinch of salt. Set aside.